Black Magic Blackberry Pies

I haven't made hand pies for a while.  For those of you who are Pop Tart enthusiasts, making your own hand pies makes life so much better!  You know what's in them and they taste so good!

Normally, I would make my own filling for these (from frozen blackberries), but I decided to cut a few corners this time.  With that said, it was difficult to find a vegan blackberry jam!  I did find one at Wegman's, the best place ever, but - ALAS - it has corn syrup in it.  

Womp womp.

Lesson learned: it's better to make your own.  Or buy organic.

You can reduce the fruit on the stove top with some maple syrup until it becomes thick and jam-like. 

Ingredients:
Adapted from 100 Days of Real Food

2 1/4 c. organic whole wheat pastry flour
1/2 tsp. sea salt
1 c. organic non-hydrogenated shortening, like Spectrum, placed in the freezer for 15 minutes
1/4 c. very cold gin

1/2 c. blackberry jam, for the filling

Directions:
Preheat the oven to 375°. Line a baking sheet with parchment paper.  

Place your cup of shortening in the freezer.

In the mean time, in a food processor, combine the flour and salt.  After 15 minutes, add the shortening to the processor and run until the mixture resembles a meal.  While the processor is running, stream in the gin until the dough comes together.  You may not use all of the gin.

On a well-floured surface, roll out the dough.  (I usually start with two chunks and roll out each one separately.)  Using a circular cookie cutter, cut as many circles as you can; I can get six 3-4 inch circles out of each half of dough, which makes six total pies (12 circles).  Cut out smaller shapes on the tops of the pies, if desired.

Select which pieces will serve as bottoms.  With a brush, wipe each one with water.  Spoon about 2 teaspoons of jam onto each bottom and spread it around, but not too close to the edges.  Add the tops to the pies and use a fork to seal the edges (this is why brushing the water is important).

Bake the pies for 15-18 minutes.

Jam may ooze from the holes, but that's part of the charm of these pies!

Cheers,
-Aileen